Fall in love with each decadent layer of this rich Eggs Benedict with a perfectly poached egg and creamy hollandaise sauce on top!
You won’t believe how easy it is to make restaurant-worthy Eggs Benedict with Hollandaise Sauce at home in less than 30 minutes! Get ready to enjoy a perfectly crafted Eggs Benedict complete with a fluffy English muffin, thick Canadian bacon, cheese, homemade Hollandaise sauce, and the perfect poached egg to tie it all together.
PERFECT ALL DAY LONG
One of the best things about serving up Eggs Benedict with Hollandaise Sauce is that whether it’s breakfast, lunch, or dinner, everyone is always happy to see it on the table! This dish is surprisingly simple to make, but with the right presentation, people assume you went to culinary school to master it!
If you’re looking for something to feed a crowd, try Meaty Eggs Benedict Casserole or Sausage Egg Casserole.
OTHER RECIPES TO SERVE WITH EGGS BENEDICT
- Easy Blender Hollandaise Sauce – This is the perfect hollandaise sauce recipe to complete your Eggs Benedict!
- Black Cherry Mimosa – What’s brunch without a mimosa? Or two.
INGREDIENTS
Eggs: You’ll need as many eggs as you plan to poach. You’ll also need white vinegar for the process.
Muffins: I prefer classic Thomas’ English Muffins, but you can use whichever bread you like. The Thomas’ Sourdough English Muffins are also a favorite of mine!
Canadian Bacon: I use two pieces of cooked Canadian bacon on each benedict. You can always use more or less if you prefer.
Cheese: Havarti is the perfect rich and creamy cheese for Eggs Benedict. While this isn’t a traditional ingredient, it’s amazing in this breakfast.
Sauce: I recommend an easy blender Hollandaise Sauce made simply of egg yolks, lemon juice, cayenne pepper, and salted butter.
HOW TO MAKE EGGS BENEDICT
STEP ONE: Start by cracking the eggs into four separate ramekins or small bowls or glass dishes and set them aside. Next, fill a medium-sized saucepan 2/3 of the way with water and bring it to a mild rolling boil. Once boiling, add one teaspoon of white vinegar and use a spoon to swirl the water around.
STEP TWO: When the water is quickly and gently swirling, add one of the cracked eggs. Set a timer for 3 minutes and cook the egg. When the timer goes off, remove the egg with a slotted spoon, and place it on a soft surface to cool. Repeat the swirling process before adding each egg (cooking one at a time) until all the eggs are poached.
STEP THREE: Prepare the Hollandaise Sauce and toast the English muffins.
STEP FOUR: Assemble Eggs Benedict by placing one piece of cheese on each muffin half. Top the two slices of Canadian bacon and a poached egg. Finally, spoon the hollandaise sauce over the egg and sprinkle some fresh dill and/or parsley on top before serving.
TIPS FOR SUCCESS
- Make sure to swirl the boiling water so the egg whites naturally wrap around the egg yolk for that beautiful poached egg appearance.
- If you haven’t poached an egg before, don’t be afraid to take it out with a slotted spoon and gently prod the yolk with a spoon to check for doneness.
HOW DO YOU POACH A PERFECT EGG
There are some tips and tricks to help you achieve the perfect poached egg! First, start with the freshest eggs you can find! It also helps if the eggs are at room temperature and not straight out of the fridge. Make sure you add the vinegar to the water because the acidity will help the poached egg hold its shape.
To check the doneness of the yolk, you can lift the egg out with a slotted spoon. A soft poached egg may take two minutes, while a soft to firm egg may take four or more minutes. I think the sweet spot for an unctuous yolk is 3 minutes but to each their own! Once you have achieved the perfect poached egg to your preference, move it to a paper towel to absorb any excess water.
HOW TO SWITCH UP YOUR EGGS BENEDICT
Once you master this classic Eggs Benedict with Hollandaise Sauce, the sky is the limit! There are plenty of variations you can make to this recipe to keep things fresh and delicious!
It’s super easy to switch out the protein and use leftover holiday ham, bacon, or even barbacoa! I also love to add fresh avocado, marinated tomatoes, jalapenos, and spinach. Experiment with your favorite cheeses and veggies, and don’t be afraid to switch up the sauce, either! You can’t go wrong with a sausage patty and Sausage Gravy or go wild and try a zesty ranchero sauce!
OTHER BREAKFAST RECIPES TO LIVE FOR
- Cheesy Breakfast Casserole with Bacon
- Chorizo and Potato Breakfast Tacos
- Tater Tot Breakfast Casserole
- Apple Cider Muffins
- Bacon in the Oven
- Eggs in a Basket
*This post was originally posted on 09/08/2018.
Ingredients
- 4 eggs
- 1 teaspoon white vinegar
- 8 pieces Canadian bacon cooked
- 4 slices Havarti cheese
- 2 English muffins cut in half
- Hollandaise sauce
- Fresh dill or parsley chopped, for garnish
Instructions
- Crack the eggs into 4 separate small ceramic ramekins or glass dishes and set aside.
- Fill a medium saucepan 2/3 of the way full with water and bring to a mild rolling boil. Add the white vinegar to the water. Using a spoon swirl the water around quickly and then gently add ONE egg to the pan. Set a timer for 3 minutes and cook. Remove the egg with a slotted spoon and place it on a soft surface to cool. Repeat with the remaining eggs.
- Prepare the Hollandaise sauce according to the recipe and set aside. Toast the English muffins and you're ready to assemble.
- Place one piece of cheese on the cut side of half an English muffin. Then top the cheese with two pieces of Canadian bacon, and a poached egg. Top the eggs benedict with Hollandaise sauce and garnish with fresh dill and/or parsley. Repeat with the remaining ingredients before serving warm.
Heidi says
The picture show something other than Canadian bacon. What exactly is in the picture, it looks breaded and fried and looks tasty?
Ashley Judd says
Especially in this season, remember.There’s no place like home for the hollandaise.
Virginia says
Im wondering with this holendais are you not cooking the egg yolks that are in it? Does the melted butter cook it?
Aubrey Cota says
The combination of using melted butter, lemon juice, and a blender. The blender actually heats up the yolks enough to not be an issue, keep in mind this should be used pretty immediately and not stored.